Behind every bowl of Mui Kee congee lies a heritage as rich as its flavour.
Its humble origins date back to 1979 where founder Mak Mui opened Mui Kee in a small corner stall in Mong Kok, Hong Kong. Today, Mui Kee Congee is helmed by her grandson, Ah Tung.
Using recipes and cooking techniques which have been passed down through three generations, every scoop of silky smooth congee is filled with old school ingenuity.

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Reviews

Highly recommend the parrot fish belly porridge ($11.80). Was hesitant about it since I hate fish with tiny bones, but I definitely did not regret it. Porridge was flavourful enough and did not need any seasoning, first time tasting porridge that has wokhei !! big chunks of fish were given but do be careful of the bones. The youtiao was crunchy and complimented well with the porridge. Slightly pricey for porridge but worth it especially on a cold rainy day 😋

Different from the more known variants, Mui Kee’s Sakura Shrimp Steamed Rice Noodle 樱花虾肠粉 ($5.50) was a surprisingly good pairing with their congee. Light and savoury, the crunch as well as the subtle briny flavours of the sakura shrimps added some much-needed life to the pleated chee cheong fun. As there were more textures offered when compared to the standard prawn and shrimp filling you get elsewhere, in my opinion. Giving everything a boost, the side sauce also provided sweetness and moisture, tying the whole dish together.

Mui Kee was a delightful find for comfort food. We had the sliced fish porridge and pork ball porridge which were rich in flavour but not oily. We also ordered vegetables to share. Overall a nice experience!